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Pork fillet in a spicy marinade

⏱ 1440 min👤 3 pp★★★★☆

Is your passion for travel not just about finding the best places to relax and enjoy yourself, but also an opportunity to go in search of the authentic flavours of different countries, and to sample the local cuisines in all their marvellous variety? So, for example, on a trip to France you may have the opportunity to taste the specialty known as Lonzu, a sausage that is typical of Corsica, marked by a very strong flavour on account of the spices with which it is prepared. Try to imagine how you night come across such a product: in the air the smell from the cellar, typical of a grotto where the meats are hung to cure, and next to them a ceramic jug with plenty of robust wine. Starting from this typical tourist's image that leaves one to delight in what one might discover, we learnt a recipe for marinated pork tenderloin that you can enjoy with friends, maybe accompanied by some salamis or cheeses, and fresh salad.

Ingredients

Nutritional values 285 kcal / serving
Protein
35g
Carbohydrates
2g
Fat
15g
Fiber
0g

* approximate values per serving

Information
1440 minutes Total time
Serves 3 persons
★★★★☆ Hard

Preparation

Cover your fillet with the spices so that they adhere to its surface. In a bowl put together the coarse sea salt, the French salt and all the hand-chopped herbs. Take some Tupperware or other sealed container and filled it with two fingers’ worth of the herb-flavoured salt that you have just made. Lay the fillet on this salt and then cover it completely with the remainder. Now seal the container and leave it for half a day on a high shelf of your kitchen, so that the warmer temperature accelerates the reaction processes between meat and salt; then another leave it for another half day in the fridge to stop the reaction and preserve it from bacterial attacks. At the end of this period, remove the fillet from the container: it will be ‘cooked’ and ‘sterilized’ by the salt, and will unleash a fabulous aroma of herbs and spices! You just have to slice it, sprinkle it with oil and eat it with a slice of bread and a glass of red wine!

Tips
If you want to buy your pork fillet in advance, choose a slightly thicker cut because it will keep better: it can withstand up to six months in the freezer.
Trivia
Despite the fact that pork may not seem to be the least fatty of meats, it is nevertheless the case that pork fillet comes from a particularly lean part of the animal, comparable to – as far as fat content is concerned - a chicken breast.

Step by step

Ingredients
Ingredients
**Click on the photos to access full step by step!

Additional information

Beer-Marinated Pork Tenderloin

Preparing the beer-marinated pork tenderloin is really very simple. The first thing to do is take the pork tenderloin, prepare a mix of minced garlic, rosemary, sage, salt, and pepper, and massage it well over the entire surface of the tenderloin. Wait a few hours for it to absorb the flavors well. Then take a pan and place it on the heat. When it is hot, lay the tenderloin in it and sear it well on all sides. This way, you will seal the meat properly. Then take a baking dish and place the tenderloin and a can of beer inside it. The tenderloin must be submerged in the beer. Do not add water and do not overdo it with the beer, otherwise, it will take a long time to thicken and turn it into a sauce. A red beer is really ideal, but you can also use another type of beer to your liking.

Pork Tenderloin Marinated with Bread, Oil, and Imagination

Bread, oil, and imagination have proposed a good marinated pork tenderloin. Let's see together how to marinate the pork tenderloin. Take a bowl. Always keep in mind that the perfect marinade consists of an oily part, an acidic part, and an aromatic part. If you want to make a citrus-marinated pork tenderloin, the acidic part will come from the citrus fruits, such as orange and lemon. You will therefore use some orange and lemon juice, the zest of orange and lemon, olive oil, and some good fresh rosemary. The pork tenderloin with bread, oil, and imagination was like this. Naturally, the marinating time can also make a difference: if it is a thin slice of meat or a larger piece, you will need to adjust accordingly. The thin slice risks "cooking" if left too long, while the larger pieces require more time. 

Lemon-Marinated Pork Tenderloin

The lemon-marinated pork tenderloin is a fresh, light, and economical idea. Lemon pairs very well with white wine, so you can marinate the pork tenderloin in a mix of wine and lemon juice, also adding the lemon peels, a clove of garlic, a sprig of rosemary, salt, pepper, and olive oil. At the end of the marinating, sear the tenderloin well on all sides and proceed to cook it. You can also cook it in a pan, using the same marinade with the addition of a knob of butter and a few capers. Cook covered and only towards the end proceed to plate it, helping yourself with a spoon. Serve with lemon slices for garnish.

Mustard-Marinated Pork Tenderloin

The mustard-marinated pork tenderloin tastes like holidays in South Tyrol! To prepare it, get some good quality mustard powder. Work it with olive oil, vinegar, salt, pepper, and massage the meat well. If you can't find mustard powder, you can also use the ready-made kind. Then you just need to cook the tenderloin, deglazing it with white wine. Never forget to seal it before cooking! Serve it with boiled or baked potatoes.